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Now as you enter the second cheese room where all the hard cheeses are stocked you can immediately breathe the strong smell of fermentation. Here on wood shelves are laid down all the Pyrénées cheeses and all the Gruyere family cheeses and also the Pécorinos.Those cheeses will be brushed once weekly and also turned on their shelves.

Cellar

 

If you have any questions please click on 'Ask Eric'

We keep them for a long period as the maturing will take more time to be achieved.You must know as well that all the cheeses are pre matured in their place of origins as the conditions are much better in a mountain where the climate is much nicer and the natural conditions are all united to give a unique flavour to those cheeses.

 
 

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Affineur

Cellar

Maturing

Map Diary